Garlic Tips Video

GH Mobile Project

Garlic is an indispensable seasoning, enhancing everything from soups to sauces. Garlic is available year-round since it keeps and stores well without drying out too quickly. When buying garlic, look for firm heads that are heavy for their size enclosed in dry papery layers. Do not buy heads that have soft spots or are sprouting. If stored at room temperature in a well-ventilated area, garlic will keep for up to one month. To prepare whole raw garlic, separate the garlic cloves from the head. Peel each clove by placing it on the work surface and placing the flat side of a large knife on top. Press down lightly to crush the garlic and remove the peel. When cooking garlic, take care not to let it cook pass golden brown or it could become bitter. For roasting garlic, slice off the stem end of a head of garlic. Drizzle the remaining base with olive oil and sprinkle it with salt and pepper. Place on a small sheet of tinfoil, fold, and place it in oven at 350 degrees for about an hour. Roasting garlic turns it into a soft spreadable paste with a sweet mellow flavor. Try it the classic way. Spread on grilled or toasted country-style bread or do what chefs go. Toss some of the garlic with cooked vegetables or hot pasta or stir into soups, mashed potatoes, or rice.

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